When you make the decision to start selling cakes, this might be one of the first questions you find yourself asking.
Few issues ignite the passions of bakers like this one, so don your flame-retardant gear as I attempt to make some sense out of this volatile issue.
Cake mixes have been readily available in the United States since the 1950s. Food conglomerates have spent millions of dollars perfecting their formulas to create a tasty cake that is, essentially, fool-proof. The fact is that many Americans don’t know what a scratch cake tastes like, and even those who may disdain “box mixes” wouldn’t know a scratch cake if they had one. Scratch cakes have a distinctively different crumb and mouth-feel from box mixes because box mixes contain ingredients like emulsifiers that are not readily available to the home cook. In our experience here at CakeBoss, many people who claim to prefer scratch cakes will pick a box mix cake in a blind taste test, simply because it is what they are accustomed to.
Don’t get caught in the trap of thinking that you must bake from scratch if you sell cakes. Most bakeries do NOT bake from scratch. In fact, I once worked at a bakery that actually claimed to be a “scratch bakery”, but all their cakes started with a Duncan Hines cake mix, the same kind you buy in the grocery store.
There are scratch-only bakers, there are mix-only bakers, and there are those who do a little of both. At CakeBoss, we prefer cake mix for some cakes, especially ourCakeBoss White Velvet Wedding Cake, but are scratch all the way for others like Red Velvet cake, Italian Cream cake, or carrot cake.
But scratch is better, right? Everybody knows that.
That’s like trying to pick between red and blue. Which is better? It’s simply a matter of personal preference. Scratch cakes do have a clear advantage in that the baker can control the ingredients and accommodate any special dietary or allergy needs of the customer. Scratch cakes can be gluten-free, egg-free, milk-free, nut-free, organic, or vegan. A scratch cake is chemical-free and preservative-free. A good one is a testament to the skill of the baker and can be a world-class dessert. Scratch cakes require practice, skill, and talent. But not all cake artists are great bakers, and not all great bakers are cake artists.
I’m embarrassed to tell my customers I bake from a mix.
There is a good reason that many bakers feel reluctant to tell customers they start with a mix. There is a stigma attached to cake mixes, even though many of the same people who claim to prefer scratch cakes actually can’t tell the difference, or even prefer box mixes. There is a now-infamous Reddit thread by a baker confessing that her whole life is a sham because her cake business is built on $1 boxes of Pillsbury cake mix… and everyone loves her “baking”. But if your customer asks, CakeBoss highly recommends answering confidently and directly. Don’t mince words or talk about using “pre-measured ingredients”. There is nothing wrong with saying “I start with a mix and use my own recipes with premium ingredients like (buttermilk/sour cream/butter/white chocolate, etc.). My cakes are some of the finest in town. Go ahead, have a taste.” Be a salesman and sell your cake.
Cool! So I can use a cake mix. What about canned frosting?
No. Just, no. Homemade frosting is a must. Check out our easyCakeBoss Buttercream recipe, which is a good decorator’s buttercream, or invests inThe Cake Mix Doctorfor wonderful doctored cake mix and homemade frosting recipes.
If you would like to learn more about the art and science of scratch baking, there are several good books on the subject, includingThe Cake Bibleby Rose Levy Beranbaum, andBaking 911by Sarah Phillips, which I personally own and highly recommend for the beginning baker.
Let the taste be your guide, and rely on your customers’ feedback. Whatever you decide to use, make sure your recipes are tried and true. Be confident and sell your cakes with pride.
So do bakers really get that heated up over this subject?
Lawd. You have no idea.
I've spent years entrenched in the world of baking, exploring every avenue from scratch recipes to the nuanced dynamics of cake mixes. This realm isn't just a passion; it's a meticulous journey through taste, texture, and technique.
The article touches on fundamental concepts crucial in the baking universe:
1. Scratch Baking vs. Cake Mixes:
- The debate between baking from scratch and using cake mixes has ignited endless discussions. Scratch cakes offer a unique crumb and mouthfeel due to the absence of certain additives present in box mixes.
- Box mixes, though convenient, contain emulsifiers and other ingredients not typically found in homemade cakes, influencing taste and texture.
2. Bakery Practices:
- Not all bakeries operate exclusively from scratch. Many incorporate cake mixes, sometimes without openly disclosing it, for various reasons like consistency or convenience.
- Some bakers blend both methods, choosing mixes for certain types (like CakeBoss White Velvet Wedding Cake) and scratch for others (like Red Velvet or Carrot Cake).
3. Preferences and Misconceptions:
- The idea that scratch cakes are inherently superior is subjective. It boils down to personal taste.
- Scratch cakes hold an advantage in catering to specific dietary needs (gluten-free, vegan, etc.) and are free from additives and preservatives.
4. Stigma and Perception:
- There's a stigma around using cake mixes despite the reality that many individuals can't discern between scratch and box cakes in blind taste tests.
- Bakers might feel uneasy admitting they use mixes, but confidence in one's craft and ingredients can overcome this stigma.
5. Frosting:
- Homemade frosting is highly recommended over canned alternatives. There's a notable emphasis on using quality recipes for frosting like theCakeBoss Buttercream or exploring resources likeThe Cake Mix Doctorfor enhanced homemade frosting.
6. Resources and Learning:
- Books likeThe Cake Bibleby Rose Levy Beranbaum andBaking 911by Sarah Phillips serve as valuable guides for both beginners and seasoned bakers interested in delving deeper into the art and science of baking.
7. Customer Feedback and Confidence:
- Relying on customer feedback and confidence in one's recipes is crucial, regardless of whether using scratch or mix methods.
Ultimately, the baking community's fervor over this topic is palpable. It's a collision of tradition, taste, craftsmanship, and even a bit of perception management, creating an ongoing debate that's unlikely to cool down anytime soon.
